With delicious color photos of Swedish sweetbreads, crisp breads, savory loaves, and pastries, and step-by-step photos for particular techniques, this cookbook is a guide to the history and tradition of breads as much as it is a collection of recipes. Despite the title, baker Jan Hedh has gathered some of his favorite breads from around the world, including a Potato Bread with Mülhouse Beer Topping, made in a little town in Alsace; an Olive Fougasse loaf made in Luxembourg, and a Chocolate Panettone from Milan. The recipes are in metric measurements with cups and tablespoons in parenthesis.